http://www.fao.org/save-food/resources/keyfindings/en/ in various forms) is wasted whilst about 900

http://www.fao.org/save-food/resources/keyfindings/en/

 

It isn’t the ISIS threat or North
Korean crisis the world is afraid of at the moment but is the Food wastage and
the hunger deaths. Wastage of food, according to the
Food and Agriculture Organization (FAO) is the
first stimulator of hunger deaths. It is alarming to know that nearly half the
world produce (edibles in various forms) is wasted whilst about 900 million across the globe are barely having
enough food to remain alive and this says that minimum 1 in 9 isn’t having food
to survive.

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You would be
surprised to know that we can feed 870 million hunger struck people if we can
merely save 1/4th of the food that we are at present wasting. This
simple fact can let us understand the need of the hour to save food and save
lives by minimizing the food wastage.

Causes of food
wastage are many and are varied in different parts of the world but the
end-result is the same everywhere—hunger deaths and global depletion. Before we
can clearly go into detail let us know some hard to hear facts about this grave
situation. 

Food
Wastage Statistics of the World

 

·      
Nearly
1/3rd food produced across the globe is wasted. It amounts to1.3
billion tonnes which amounts to US $1 trillion.

·       In industrialized nations, food wastes
and losses touch around US$ 680 billion whilst developing nations account to US$
310 billion.

·      
Food waste produces
greenhouse gases which can easily amount to 3.3 billion tonnes per annum.

·      
Every day 4600
kilocalories of edibles are harvested for each person on the earth and just
2000 are consumed.

·       Every grown person in the world has
thrown food at least once by now.

·       40% of the produced food in America
is never eaten every year.

·       China every year throws away food worth $32 billion whilst128
million people are below the poverty line.

·       Japan, China, and South Korea together produce half of the
globe’s vegetables whilst 40% of this produce lands up wasted.

·       The discarded grain-based edibles and bread in England every
year can feed 30 million people.

·       When the food wasted is calculated in
terms of money it roughly touches US$1 trillion dollars, which is half the India’s yearly national income.

·       It is only 1 part the world eats of
what it produces and the rest 3 parts is wasted every year.

 

Food
Waste Facts in India

·       India tops the globe in terms of wasting
food materials that directly disturbs the basic edibles’ price.

·      
The food grain
waste worth is 150% higher than nation’s agriculture budget allocation.

·       Though food wastage is universal the
amount of food wasted in India is high and this equals to about 2/3rd
of the money the govt. spends to feed 600 million Indians through National Food
Security programme.

·       Every year the food wasted by Indians
is equal to what the people in United Kingdom consume. Simply said in other way
it is 67 million tonnes.

·       The two key factors for food wastage
in India are hotels and functions such as weddings.

·       If at least 1/4th of the
total food wasted globally can be saved it can feed nearly 194.6 million poor Indians.

·       As per FAO,
1/3rd or 40% food produced in India gets wasted during
transportation or in storage facilities.

·       A child dies approximately every five seconds as a result of
hunger and malnutrition.

·       The Global Hunger Index places India in the top 100
hungriest nations but still India wastes food each year that is worth Rs 58,000
crore.

·       Each year
India wastes nearly 21 million tonnes of wheat and it is what Australia
produces annually.

·       As
noticed by the Department of Industrial Policy and Promotion India annually
wastes farm produce that is more than Rs 1,00,000 crore.

·      
Out of the total vegetables and fruits produced in
India nearly 40% gets wasted by the time they reach consumers.

 

Well, if the facts
regarding the food waste across the world and India are alarming you would be
even more surprised to know how much food is wasted in the Indian marriages.

Ø Every year marriages in India see about 9 tonnes of food
wasted.

Ø If we take Rs 150 as the average price for each meal the
total wastage of food in Indian marriages will easily touch round about 300 crores.

Ø Indian marriages serve about 10-20 dishes out of which
at least 5 items are untouched.

Ø A few years back when wedding halls in Bangalore were surveyed more than
943 tonnes of finest quality food was wasted and this wasted food according to
the same study is good enough to fill 2.6 crore tummies.

Apart
from weddings the other major source of food waste in India are hotels and
restaurants. Though the awareness has grown regarding this, the amount of food
waste can’t be taken too lightly in this sector.

Causes of
food wastage in restaurants:

Ø Preparation of more food than it
actually sells.

Ø Lack of optimum usage of
ingredients.

Ø Most of the food in hotels is
wasted in the kitchen itself due to varied reasons.

Ø Preparation
of food in advance to keep up the supply pace.

Ø Surprisingly
2/3rd of the food waste occurs even before it reaches the customer
and this can easily be stopped.

Well at the forefront this food wastage in Indian
restaurants mayn’t look so devastating but actually it is and remember amongst
the hospitality industry F&B sector stands at the top across the world as a
reason for food waste. What can actually be done to reduce this. Are laws
enough? No, definitely not, despite Modi’s assertion in Mann Ki Baat and other
stringent laws to cut down food waste in Indian hotels the scenario isn’t much
encouraging. So, the need of the hour isn’t laws or measures but a sense of responsibility
both from the hotel owners and customers. However, NGOs and other charities
suggest these measures for hotels to cut short on food wastage.

Ø Reuse non-perishable
and deep-fried edibles wherever possible.

Ø Freezing half-cooked material (if it doesn’t hit the quality) and
raw material which are uncooked.

Ø Making food controllers employment a must in all the hotels.

Ø Knowing the
flow of customers and their order preferences. i.e., every day or at particular
period of season the customer tends to order same kind of menu and if this can
be properly guessed the need of cooking unwanted items can be stopped.

Ø A strict
vigilance on the kitchen as this is where the maximum food gets wasted.

Despite these measures if there is food wastage
what can be done both by us as responsible citizens and hotel owners.

Ø When there is
much food left out distributing to staff members isn’t a bad idea.

Ø Tie up with
some NGO or voluntary organizations to give away the remnant food.

Ø The hotel
runners they themselves can distribute the food in slums for the needy.

Ø There are also
other things such as giving doggy bags to customers or placing refrigerators so
that the leftover food can be preserved and given to the needy later.

In
fact, many other nations have implemented many things to cut down the food
waste in hotels, especially the Western nations.